Crunchy Oven Fried Okra Recipes

CRUNCHY OVEN-FRIED OKRA

Steps:

• Preheat the oven to 425 degrees. Combine the cornmeal, panko, salt, pepper, and Parmesan cheese in a gallon-size ziplock bag.
• In a separate bowl, gently toss the okra with the beaten eggs until evenly coated.
• Pour oil onto a rimmed baking sheet (15x10x1) and place in the preheated oven for just a few minutes to warm up the oil--be careful to not let it start to smoke.
• In the meantime, add the wet okra a little at a time to the bag and shake until coated. If needed, you may add additional cornmeal and panko breadcrumbs -- if the okra isn't coated as much as you like. Carefully add the okra to the hot baking sheet.
• Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. To get a nice golden brown, increase oven heat to broil and watch carefully, stirring as needed.

LOW CARB OVEN FRIED OKRA RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash okra, then chop into bite-sized pieces. Toss with salt and let rest for several minutes. The okra will become sticky and moist, which allows the breading to stick well without additional ingredients.
• In a medium mixing bowl, combine almond flour, Parmesan cheese, pepper, and salt to taste. Coat okra pieces in the mixture and place on a baking sheet or casserole dish in a single layer.
• Bake for 40 to 45 minutes, or until okra becomes crispy, stirring occasionally.

OVEN FRIED OKRA

Steps:

• Preheat the oven to 475°F.
• Line a baking sheet with aluminum foil. Pour the olive oil onto a baking sheet, and make sure all surfaces are covered. Sprinkle the oil liberally with seasoned salt and black pepper before setting aside.
• Combine the flour, cornmeal, salt and pepper in a bowl. Pour the buttermilk into another bowl.
• Working in small groups, transfer okra into the buttermilk, allowing a few moments to soak before moving into the flour and cornmeal mixture. Coat the okra pieces completely in the mix, then move to the baking sheet.
• Continue this process until all of the okra has been breaded and placed on the baking sheet.
• Bake for 15 minutes, then remove the okra from the oven, flipping with a spatula.
• Place back in the oven for an additional 10 minutes (or until cooked through.)
• Transfer to a paper towel-lined plate, and serve warm with ketchup and hot sauce.

OVEN FRIED OKRA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan.
• Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
• Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

BEA'S OVEN FRIED OKRA

Steps:

• 1. Preheat oven to 400. Beat the egg really well. Wash then slice okra right into the egg and coat slices really well. Mix flour & spices together. Drop okra into flour and toss until well coated. Pour a little oil onto a cookie sheet or baking pan, tilting pan until well coated.
• 2. Shake off excess flour from okra slices and place in single layer into the oiled pan. Roll slices into oil just to lightly coat them.
• 3. Bake (uncovered) at 400 until crispy & golden, which depending on your oven may take approximately 40 minutes. Stir occasionally.
• 4. TIP: I whisked the egg in a medium size bowl. I dropped the okra into the bowl as I sliced it. Once I was done slicing the okra I rolled them around with my hands to coat well. I put about 1 1/2 cups of flour in a plastic grocery bag (I actually use two for a security measure) then added the seasonings. Then I put the okra into the bag and twisted the opening shut and started shaking until the okra was coated with the flour.
• 5. GRILLED OKRA: Wash and slice okra. Toss with Jiffy Corn Muffin Mix. Lightly spray an aluminum disposable pan. Shake off excess batter and place into pan. Grill (uncovered) until crispy and golden brown. Another beach buddy, Kathy, told me about this technique. These are really good, too.
• 6. BOILED OKRA: Wash okra but leave whole with a little stem on end. Place in a saucepan and cover with water. Add salt, black pepper, a little olive oil and about 2 tablespoons of vinegar (that's the secret). Boil til okra has changed colors and is tender. I like boiling mine to the point that they are just beginning to split open. My best friend, Ann's mother, cooked okra this way. I never cared for boiled okra until I ate Ann's mother's okra cooked like this. I think the vinegar makes all the difference.

CRISPY FRIED OKRA WITH CORNMEAL COATING RECIPE

Steps:

• Gather the ingredients. Heat the oven to 200 F.
• Place a rack in a large baking pan and set it aside.
• Wash the okra and drain thoroughly.
• Cut off the stem ends of the okra and then cut the pods crosswise into 1/2-inch rounds.
• Heat the oil in a deep fryer or deep heavy saucepan to 370 F to 375 F.
• In a medium bowl, whisk together the eggs and hot sauce; add okra and stir to coat all pieces thoroughly.
• In a shallow dish, combine the cornmeal, salt, ​and cayenne pepper, if using.
• Dip okra pieces into the cornmeal mixture to coat well.
• When the oil comes to temperature, fry the okra in batches until golden brown, about 4 to 6 minutes for each batch.
• Drain the okra briefly on paper towels. Place the drained okra on a rack in the baking pan and put it in the preheated 200 F oven to keep warm while you cook subsequent batches.

KURKURI BHINDI: INDIAN CRISPY OKRA

Steps:

• Wash the okra and dry thoroughly. Remove the top stem of each and then cut lengthwise into thin slices.
• Add 2 to 3 tablespoons of oil to a deep skillet and heat over medium heat.
• Put the okra in a large mixing bowl and sprinkle over all of the dry ingredients except the salt. Season with salt immediately after frying (or else the okra will release water and become soggy).
• Deep-fry the okra a few at a time until crisp. Remove and drain on paper towels. Repeat with remaining okra in batches, adding more oil as needed.
• Garnish with the lime juice and serve with plain boiled rice and your favorite daal .